This recipe can be doubled if you like a thicker crust, one for bottom and one for the top of the pie. I personally like a thin crust.
Crust for Chicken Pot Pie
1 1/4 cup flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
In food processor, add flour, salt and butter, whir till small crumbs form. Slowly drizzle in the ice water and whir until it forms a ball. Remove and cut in half.
On a lightly floured surface, roll dough thin to fit in an 8 x 11-inch baking dish. Place on bottom and sides. Repeat with second half.
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